Pokemon Soul Silver R4 Cheat File

Mirador de Ulia

Although it is not necessary to find reasons to visit a city like San Sebastian, the restaurant Mirador de Ulia may be one, and good.

restaurant, and dining room have superb views that let you watch the beach Zurriola (just below), the Kursaal Palace, and over the distance, La Concha.
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A surprising dishes join with wonderful materials prepared by a chef named Ruben Lash, who listened to explain the preparation of most of the dishes we had tasted. No, not us telling us) but the table of guests who had gathered to work on different products in the restaurant was very interesting! ^ _ ^

We loved the different types of bread with a little olive oil ...

Starters, among which was a delicious liquid croquette and a kind of meringue dry-textured cake, carrot.

The octopus is served with pear ice cream and paprika air. Right after came one of his signature dish, The "Golden Egg" with its liquid filled truffles on a ham broth ... It was great!

In the second we unco squid of scandal and rape "tanning cream peas and vegetables"

For dessert, a peach jellies (which came without asking and were very well received) and an ice cream tasting in which triumphed violet.

Good value for money. Although not a cheap restaurant, well worth

We loved it! ;)

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Partridge Barnevelder

toooooodo Roscón year!

Since the roulade is a Christmas tradition invented ... why not prepare it all year? As one friend of mine, this summer, after the salad and grilled ribs, dessert, twisted roll of kings! ^ _ ^

To l @ s they want "change" the tradition, here left the recipe with which we do at home.

Ingredients 500 gr of flour yeast

: 15-20

gr 125 gr.
sugar 50 ml.
warm milk 50 ml.
warm water 50 ml.
orange flower water 50 ml. rum
aged 25 gr.
butter Pinch of salt
zest 1 / 2 lemon and 1 / 2 orange 2 eggs

Preparation Mix all ingredients in a bowl, solids and liquids early last . When the ingredients are mixed knead for 10-15 minutes until a homogeneous mass, elastic. Moist but not sticky;)

let rise until dough doubles in volume at a temperature of about 25 and still air nearby. When the dough has doubled (at least) the volume knead again slightly to expel air from the mass.

Cut the dough into donuts that we do, a big one, two or four smaller ones. How? Very simple, put the fingers of one hand in the center of the dumpling I've driven into it, then give it a circular motion and see that the anger we rosco gradually forming itself. Place

donuts on a tray with baking paper and let rise again until they return to swell to double its volume. Once the paint leavened with egg and decorate. Bake at 180 º -190 º for about 25-30 minutes maximum (if there are small threads less) with a pan or bowl of water in the oven and even pulverizing the donut to increase humidity in the oven.

When the donut has cooled can be filled with cream, jam, chocolate or left as is and ready ^ _ ^

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